On Thu, 27 Jan 2005 12:42:42 -0500, Scott >
wrote:

>In article >,
> Siobhan Perricone > wrote:
>
>> Mayo is one of those things that is hard to make, not simple (even with
>> Alton's help in explaining the details on it . It breaks easily, and is
>> nowhere near as stable or long-lasting as the stuff you get at the store.
>> So you can't whip up a large batch of it with confidence and let it sit
>> around in you fridge for when you need it. You have to make it every time
>> you need it. That's prohibitive to most people who have a lot to do in
>> their busy lives.
>
>
>Come again? I've made it a bunch of times and always found it easy to
>do. I've never had it break down, despite using a single batch for about
>two weeks (starting with pasteurized eggs). I end up tossing it--not
>because it breaks down or goes bad, but because I don't use mayo all
>that often and I'm just being careful.

Fair enough. I bow to the superior experience of others.

--
Siobhan Perricone
Humans wrote the bible,
God wrote the rocks
-- Word of God by Kathy Mar